This is my Rescue A golden Dudley DoRight - just entered him in The Cutest Golden Contest. If he wins he will be in the 2013 calender. He is pictured on the back of my book with me in an author photo
This is a picture of four of my mother”s sisters - Mary, Esther, Katherine, and Doris. This was taken in 1929 or 30 when hard times had befallen America and the Volga Germans in the Platte Valley of Wyoming and Nebraska.
Owen Alexander, my first grandchild, 6lbs 4 oz., 19 inches long and 17 days early! I must teach him to like my Volga German cooking!
This is my Volga German mother, Helen taken on November 12. She is 89 years old. On November 21 she had a grueling 5 1/2 hour surgery on her back. I couldn’t be with her, but my 2 brothers were. She is the rock I built my life upon and I love her more than I can say. I will be going back to Torrington, Wy. on Dec. 3rd to be with her after she comes home from the hospital. I just wanted all you to see what she looks like today and show you my little mother that I based my book upon.
This is the family I am grateful for - myself, my mother Helen, brothers, Timothy and Ronald. This was 1953.
LIBBY’S FAMOUS PUMPKIN PIE
My mother used this recipe way back in the 50’s when I was a child. It is by far the best recipe I have found. Oh, I have tried many “new” fancier recipes, but this traditional pumpkin pie with lots of fresh whipped cream is the perfect end to Thanksgiving Day!
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can Libby’s pure pumpkin
- 1 (12 ounce) can evaporated milk
1. Preheat the oven to 425 degrees.
2. Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs lightly in a large bowl. Stir in the pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour the mix into the pie shell.
3. Bake for 15 minutes. Reduce the temperature to 350 degrees and bake for 40 to 50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.
4. Serve with fresh whipped cream that you have made from heavy whipping cream. Heavy cream will whip into whipped cream in just a couple of minutes, so be careful not to make butter!
EASY EASY CRANBERRY SAUCE
1 12 ounce bag fresh cranberries
1 cup fresh orange juice
1 cup sugar
In a medium saucepan over medium heat melt the sugar into the orange juice. Pour the fresh cranberries into the sugar and juice mixture and let simmer until all the cranberries have popped open, about ten minutes. Pour the cranberry sauce into a nice glass bowl and let cool for about an hour. Refrigerate. This sauce will stay good for at least 2 weeks if refrigerated.
IF YOU WOULD LIKE TO REVIEW MY BOOK
I am happy to send a softcover book to serious food bloggers or newspaper food editors for a review. Send an email to wyominggirl@hotmail.com to let me know your address. Thanks in advance - trying to get my book out to all of you!
About me
The official blog of the book, "There Is Always Room For One More: Volga German Stories and Recipes," by Rebecca Nab Young. From living on a farm and then a ranch in Wyoming, I have a passion for good food and recipes. I also am immersed in the history and personal stories of the Volga Germans. All my grandparents came from Russia, but were of German descent. This places me in a small but unique group of people within the United States. I would like to introduce you to these wonderful, hardworking people who still cling to their values, tradition and religion. Join me as I continue to research the Volga Germans through my family tree while cooking, baking and sharing our special foods from "scratch."
